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I cannot believe I have only now discovered your site. What a relief to find that there are so many true and dedicated aficionados.
Last spring a friend and I walked a painful pilgrimage to the birthplace of our beloved Eccles Cake. It took us from my doorstep in Nottingham to the epicentre of cake production in Church Street, Eccles, a total of 79.3 gruelling miles in three days. During our crusade we took a vow of abstinence that no Eccles (nor any other fruit based) cake should pass our lips. On our journey we passed many heathen souls as we ventured through areas of heritical cake production (Bakewell), but we did not weaken.
The suffering was more than repayed as we sat to savour six of the finest cakes on this good earth. I lost a toe nail and Big Al several pounds in weight, but we were both richer men for it.
We're thinking of Chorley next.
||Firstly may i congratulate you on having possibly the most informative and helpful website on the whole internet, since being introduced to the site around two months ago i have been regularly visiting to check for any updates on the international biscuit front. My dad has just got back from Austria and i was quite happily getting on with the presents he bought for me (namely some liquer and some rum chocolate) when all of a sudden when unpacking his bag a small bag of assorted biscuits fell out. i immediately swooped like an austrian golden eagle on an unsuspecting mouse to sample this foreign teatime delight.|
the biscuit manufacturers are "Weese" and the assortment is called "New Festival" in ridiculously swirly practically indecipherable writing, which should have been a good clue as to what lay in wait inside the pack. Frankly the wafers were far too cardboardy, i prefer a subtle balance between moisture and cardboard in any wafer/waferwannabe, the shortbread left a slightly sickly taste and thick gooey residue around the gums and the chocolate is that crap continental stuff which tastes like it will give you a headache, The date on the bag is 1763 and i first took this to mean the company start date not being a big reader of the german language, but in retrospect i can only think this is the date of manufacture. I think that the manufacturers are a hopeful bunch selling in bags of 500g after one purchase i wouldn't go back unless i had run out of dog biscuits All in all one to be avoided which is disappointing as i generally enjoy sampling the exotic delights of our European fellows.
Once again the site is fantastic keep it up, and good luck with the Anzac biscuit i have been keeping my eyes peeled for a pack.
Yours as a faithful biscuit muncher
||My personal views on the Tea Bag Bin are that it is very useful yet expensive in it's own task. At home when brewing up we have an empty tin (this week it is tomatoes next week maybe beans) anyway it serves as a tea bag bin at a fraction of the cost and! is semi disposable. I would love a tea bag bin but it's only benefit to us is that it fits in with the kitchen funiture better than a tin of beans.|
I have had an idea while typing this, maybe you could collect suggestions and test as many methods of bag disposal as possible and report back to the happy interested (lonely) site users like me about which is best.
|Nicey replies: Tom,
The boys over at TeaBagBin.com could probably add 'not having to put your teabags in a scancky old beans tin' as another good reason why you might consider getting a TeaBagBin, well done, Hoorah! etc
||Please can you review Choco Leibnitz (dark)? My builders demand them and they are rather special aren't they? The chocolate is gorgeous and the biscuit itself suitably simple - like an ultra-hard rich tea. The result is so snappy when eaten whole that I resist the urge one usually has with such biscuits to nibble off the chocolate first.|
|Nicey replies: You have very sophisticated builders. Mostly a pack of Rich Tea will do or Digestives if you are pushing the boat out. By association they must be building you something very wonderful and refined.|
Sorry, but its the anorak in me that compels me to write; it is certainly an alien cake indeed that has Jam over Cream in your excellent Home Page picture. The great British Cake equation generally goes like this:
Cream/Jam= Sponge Cake.
Unless you use this formula: Fruit/Cream/Jam or
Fruit Crush= Gateaux.
There are many formulae that create superb cakes, but jam/cream just isnt done old boy!
Are you an over or an under man Nicey?
|Nicey replies: Well spotted, this was of course entirely intentional showing how alien cakes might generate their gravity inversion field so as to give an even lighter sponge. Of course this requires that the jam goes on top.|